Butternut Squash Fries

Butternut Squash Fries are a new classic, made from fresh butternut squash strips and seasoned with sea salt. 

You’ve tried delicious Crispy Sweet Potato Fries, been introduced to Zucchini Fries, and Loaded Garlic Fries need no introduction, but have you ever had Butternut Squash Fries? They are absolutely delicious! They go great with all sorts of main dishes, and all the dipping sauces you could ever want.

Butternut Squash Fries in a bowl

Baked Butternut Squash Fries are the perfect side dish to go with a Slow Cooker Buffalo Chicken Sandwich, a Slow Cooker French Dip Sandwich, or a delicious Crab Cake Sandwich. They’re also light enough to be a tasty appetizer for a fun get together. You can eat these with some ketchup, with some crisp, fresh veggies, or with a your favorite dipping sauces. This recipe is perfect for the vegan or gluten-free people in your life, since there’s only squash and sea salt in this recipe. Even though they have a pleasant, french fry shape, there’s nothing deep fried about them.

Tips for Making Butternut Squash Fries

  • Preheat oven to 425 degrees F (220 degrees C).
  • Use a sharp knife to carefully cut away the peel from the squash.
  • Cut the squash into sticks like French fries.
  • Arrange squash pieces on a baking sheet and season with salt.
  • Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking.
  • Fries are done when they are starting to brown on the edges and become crispy.
Butternut Squash Fries sliced

More Alternatives to French Fries

Frequently Asked Questions About Butternut Squash Fries

What does Butternut Squash taste like?

Butternut Squash is a winter squash with a slightly sweet, nutty taste to it. Some people like to compare it to the taste of pumpkin or sweet potatoes.

Is Butternut Squash very watery?

While many varieties of squash can be very moist and have a high water content, Butternut Squash is a little different. The vegetable is still moist but is more dense than other squash varieties. As a result, the roasted Fries do not turn out to be watery once they are cooked.

Variations on Butternut Squash Fries 

  • Spices: To customize your Butternut Squash Fries, try adding a dash of spice. Try paprika, black pepper, garlic powder, cayenne pepper, kosher salt, or just a drizzle of virgin olive oil, for example.
  • Sweet Tooth: Butternut Squash already has a bit of a sweet taste to it. You can play that up even more by drizzling these Fries with honey, or maple syrup. That sweetness will taste nice with the sea salt for a salty-sweet side dish.
  • Appetizer: These Fries will be a real crowd pleaser served as an appetizer with a variety of sauces served alongside. Some popular choices are classic Fry SauceSpicy MayoHomemade Ranch, or Honey Mustard

What to Serve with Butternut Squash Fries 

How to Store Butternut Squash Fries

  • Serve: You shouldn’t leave your Butternut Squash Fries out for longer than about 2 hours at room temperature or they can go bad and make you sick. Plus, who likes eating cold fries?
  • Store: To store your fries, let them cool down to room temperature before you put them in plastic wrap or seal them in an airtight container. They will stay good for up to a week before they get really mushy and gross.
  • Freeze: You absolutely can freeze Butternut Squash Fries, but you may want to keep them stored in a single layer with parchment paper in between each tier. That way they don’t freeze into one giant mass.
Butternut Squash Fries dipping in ketchup

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Butternut Squash Fries

Butternut Squash Fries are a new classic, made from fresh butternut squash strips and sea salt.
Yield 6 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine American
Author Sabrina Snyder


  • 2 pounds butternut squash , halved and seeded
  • sea salt , to taste


  • Preheat oven to 425 degrees.
  • Use a sharp knife to carefully cut away the peel from the squash.
  • Cut the squash into sticks like French fries.
  • Arrange squash pieces on a baking sheet and season with salt.
  • Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking.
  • Fries are done when they start to brown on the edges and become crispy.


Calories: 68kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 532mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16072IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 1mg
Keyword: Butternut Squash Fries
Butternut Squash Fries collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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